Cebollas Encurtidas Ecuadorian Pickled Red Onions Recipes

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

Steps:

• Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
• Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
• Cover the onions with lukewarm water and let rest for another 10 minutes
• Rinse and drain the onions
• Add the lime juice, salt and the oil, and mix well.
• Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.

CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)

Steps:

• Put the onions in a bowl and pour boiling water over them to cover.
• Let stand for 15 minutes, then drain and rinse the onions with cool water.
• Mix the onions with the lime juice, salt and pepper.
• Refrigerate for at least 3 hours before using.
• Will keep for 2 or 3 days.

CEBOLLAS ENCURTIDAS (PICKLED ONIONS)

Steps:

• With a stainless-steel knife, trim onions by making shallow, cone-shaped cuts on both ends. Peel away the papery outer layers of skin and any damaged or discolored layers. With the same knife or a mandoline, thinly slice onions crosswise to make rings. Transfer to a large bowl, and sprinkle in 1 tablespoon of the salt, working it in with your hands. Taste, and sprinkle in more salt as needed to achieve a salty flavor that's not overwhelming. Add lime juice and optional zest to increase flavor.
• At this point there is brine building at the bottom. Press your onions into a jar or crock. More brine will release at this stage, and you should see brine above the onions. Top the ferment with a quart-sized ziptop bag. Press the plastic down onto the top of the ferment, and then fill it with water and seal; this will act as both follower and weight.
• Set aside on a baking sheet to ferment, somewhere out of direct sunlight, and cool for 7 to 14 days. Check daily to make sure onions are submerged, pressing down as needed to bring the brine to the surface. You may see scum on top; it's generally harmless, but if you see mold, scoop it out.
• You can start to test the ferment on day 7. It's ready when the onions are translucent, have lost their sharp bite and are pickle-y tasting without the strong acidity of vinegar.
• Store in jars, leaving as little headroom as possible, and tamping the onions down under the brine. Tighten the lids; then store in the fridge. This ferment will keep, refrigerated, for 18 months.